Chili Lime Chicken
This quick, tangy Chili Lime Chicken brightens weeknights with fresh lime, warm chili, and a juicy sear, perfect for busy evenings.
Ingredients
Protein
- 4 pieces chicken breasts
Marinade
- 2 limes Juice of 2 limes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Spices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Toppings (optional)
- Fresh cilantro for garnish
Instructions
Preparation
- In a bowl, combine the lime juice, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Whisk until evenly mixed.
- Add the chicken breasts to the marinade, ensuring each piece is well-coated. Turn to coat all sides.
- Let the chicken marinate for at least 30 minutes, up to overnight in the fridge for more flavor.
Cooking
- Preheat the grill to medium-high or set the oven to 400°F if baking.
- Grill or bake the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
- Rest the chicken for 5 minutes before slicing to keep it juicy.
Serving
- Serve with your favorite sides and garnish with fresh cilantro if desired.
Notes
Pound thicker breasts to an even thickness for consistent cooking. Pat chicken dry before searing for a better brown crust. Marinate longer for deeper flavor, but avoid over-marinating more than 24 hours. For Mediterranean inspiration, try flavors from Greek chicken with lemon and feta.